May Be M A
Resume:
HARISH NAIK
BANAVATH
BUTCHER
PROFILE
I’m a professional butcher chef with
over 5+ years of experience. Energetic
culinary professional focused on
Butchers prepare meat for consumer
use using a wide variety of processes.
They may be responsible for handling,
deboning, trimming, tying, grinding, or
tenderizing cuts of meat, but they are
also often in charge of packaging,
weighing, labeling, and pricing their
goods. They may work with beef,
poultry, pork, lamb, or seafood, and
they may be responsible for creating
specialized meat products such as
ham or sausage etc.…
CONTACT
PHONE:
Email:
*******************@*****.***
HOBBIES
I. Reading story books
II. Playing cricket
III. Watching News
EDUCATION DETAILS
Global institute of hotel management Hyderabad Telangana.
(January-2018 GPA 68%)
[Diploma in craft course)
• Essay writing, painting certificates and honors.
• Introduction to kitchen equipment and hygiene
• Basic cooking techniques and preparation of continental cuisine
• Knife skills and food safety and menu planning, portion control kitchen organization and team work
Sri Chandra Junior college Hyderabad Telangana.
(February -2016- GPA 78%)
• Intermediate MPC is a two-year science stream focusing on Mathematics, Physics and Chemistry. It builds a strong base for technical and scientific careers, especially engineering. It emphasizes logical thinking, quantitative skills, and scientific understanding, preparing students for higher education.
AMP30815-CERTIFICATE III IN MEAT PROCESSING (RETAIL BUTCHER)
UNIQUE COLLEGE OF TECHNOLOGY
Certificate number: UCTCR0910203929
WORK EXPERIENCE
Boatshed Market (Butcher)
(02-12-2024 To10-04-2025)
Australia. Perth, WA.
Website: https://www.boatshedmarket.com.au
• Preparing meat for sale by removing bones, trimming fat and cutting, mincing, and grinding meat to shape and size for display or as ordered.
• Preparing crumbed cuts of meat, marinating, seasoning, and curing special cuts.
• Selecting and preparing meat to produce small goods and operating machines to grind, mix, mince, and tenderize meat.
• May assist in menu planning and scheduling, and in estimating food production costs.
PERSONAL DETAILS
Nationality: Indian
Material status: Married
Current Residential address: 3 a mint
street, East Victoria park, Perth, WA.
6101.
Continental Kosher Butcher (Butcher and small good maker)
(01-03-2023 To 01-12-2024)
Australia. Melbourne, VIC.
Website: https://www.continentalkosherbutchers.com.au
• Preparing meat for sale by removing bones, trimming fat and cutting, mincing, and grinding meat to shape and size for display or as ordered.
• Preparing crumbed cuts of meat, marinating, seasoning, and curing special cuts.
• Selecting and preparing meat to produce small goods. Operating machines to grind, mix, mince, and tenderize meat.
• Making seasonings and pickles by mixing spices, salt, and other ingredients.
• Operating sausage filling machines, smoking chambers, and cooking kettles and vats.
• Advising customers on the suitability and use of cuts of meat.
• May assist in menu planning and scheduling and in estimating food production costs.
MSC Cruise ships (Assistant Butcher)
(03-04-2022 To 09-12-2022)
Italy, Europe.
Website: https://www.msccruises.com
• Works to develop an understanding of meat and fish products and processing skills.
• Develops and practices proper cutting and processing techniques for each product,
• The product range and seeks guidance from the 1st butcher in executing production according to MSC cruises specifications.
• Always unpacks, defrosts, cleans, debones, trims, and cuts butchery products as instructed by the Chief Butcher or 1st butcher.
• Consistently monitors quality, size, and weight of butchered meats and seafood. Always assists with loading, receiving, and storing items following Fleet and USPHS regulations.
• Accurately and efficiently fills all requisitions for butchery products.
Hotel Daspalla (1st Butcher )
01-04-2020 To 01-03-2022
Hyderabad, India.
Website: https://www.daspallahotels.com
• Prepare special cuts of meat ordered by the chef and cut, trim, debone, tie, grind meats such as beef, pork, poultry, fish to prepare for cooking.
• Receive, inspect, and store meat upon delivery to ensure meat quality.
• Shape, lace, and tie roasts, using boning knife, skewer and twine.
• Work according to the menu specifications by the Executive Chef.
• Always keeping the work area in hygienic conditions according to the rules set by the hotel.
• Prepared the daily meat and ensuring the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes, and preparation techniques.
• To undertake any other duty and responsibility considered to be consistent with the role.
LANGUAGES KNOWN
English.
Hindi.
Telugu.
Novotel hotel (commies in Butcher)
(24-11-2018 To 09-12-2019)
Vijayawada, India.
Website: https://www.novotel.accor.com
• Prepare special cuts of meat ordered by customers and cut, trim, bone, tie, and grind meats such as beef, pork, poultry and seafood to prepare for cooking form.
• Prepare and place meat cuts and products on the display counter to appear attractive and catch the shopper’s eye.
• Shape, lace, and tie roasts, using boning knife, skewer, and twine.
• Estimate requirements and order or requisition meat supplies to maintain inventories.
• Supervise other butchers or meat cutters and record quantity of meat received of meat sales as well as cure, smoke, tenderize, and preserve meat.
Marriott hotels ( commies ll in Butcher)
(19-02-2018 To 21-12-2018)
Hyderabad, India
Website :https://www.marriott.com
• Sharpen and adjust cutting equipment.
• Receive, inspect, and store meat upon delivery.
• Cut, bone, or grind pieces of meat.
• Weigh, wrap, and display cuts of meat.
• Cut / prepare meats to specification or customer’s orders.
• Operate Band-saw Machine
• Store meat in refrigerators or freezers at the required temperature.
• Keep inventory of meat sales and order meat supplies
• Clean equipment and work areas to maintain health and sanitation standards.
• Was a high-energy, positive addition to the team and helped to maintain team morale.
• Ensuring the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes and preparation techniques
• Constantly advising staff on needs and ordering requirements, and placing orders as required.
• Assist other Chef de Parties and help each other keep motivated and focused.
• Follow the HACCP & FSSAI Standards in the Kitchen
• Able to take control of any given tasks and maintain a high team spirit.
• Prepared the daily mis-end-place and food production. Controlling food stock and food cost in the Overall kitchen. Sherton hotel ( Apprentices)
(07-08-2017 To 07-02-2018)
Hyderabad, India.
Website: https://sherton.marriott.com
• Receive regular training as and when agreed in a training program, particularly learning the station responsibilities and operation.
• Ensuring compliance to sanitation, hygiene, health and safety legislation and organizational and quality requirements
• Receive training so that you can assist with maintaining accurate records and accounts as required and reporting as agreed.
NOTE: working on 482 skill shortage
sponsorship visa.
Looking for a job New 482 skill
shortage sponsorship visa. Or New
nominated.
• Preparing, cooking, and maintaining the kitchen while working under the direction of the senior Chefs
• To report for duty punctually always wearing the correct uniform and name badges
• Organize together with de Chef de Parties the shift on his/her section with regard to mise- end-place production and its service.
• Take orders from Chef de parties and carry them out in the correct manner.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef
• Check the main information board re change of any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to next shift.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
SKILLS
Computer Typing Lower Grade.
Good English communications.
Good Knife handler.
A mix of technical knowledge.
hygiene and safety standards strictly follows.
Cash counter handler.
Contact this candidate